Almas caviar

Caviar is the roe or eggs from one of 27 species of sturgeon. All are important sources of high quality and expensive sturgeon caviar.

It is up to just three species to produce most of the world’s supply: beluga sturgeon (beluga caviars), Russian sturgeon (osetra caviar) and stellate sturgeon (sevruga caviar).

Almas, which is pale - almost white - in color, comes from very rare albino sturgeons. This beluga variety hails from a fish that is believed to have once lived at the same time as the dinosaurs.

Almas taste creamy, smooth and almost buttery and only known outlet is the Caviar House & Prunier in Piccadilly. Almas caviar is traditionally sold in 24 karat gold tins.

Caviar is best eaten on blinis with sour cream. Gourmands suggest separating the caviar and sour cream, and eating each alternately on separate blinis to provide a delightful contrast.
Almas caviar

Sweetness and Sweetener Interactions

Sweetness and Sweetener Interactions
Sweetness is probably the first taste sensation recognized by human beings after birth. It is the main taste/flavor attributed to carbohydrate, even though relatively few carbohydrates are actually sweets. Human can recognize sweetness in hundreds, perhaps thousand, of different, vastly diverse molecules, yet very little is actually known about the sweet taste receptor and the sequence of biophysical events that take place for the sweet taste sensation to occur.

There is a theory named AH-B theory to explain what is needed structurally and chemically to make a molecule sweet. They postulated that a sweet molecule needed two points of attachment to sweet receptor. There was a proposed that the sweet taste receptor has at least eight points of attachment that can interact with a chemical to produce a sweet taste, attempting thereby to better explain the range of chemicals that taste sweet.

Only a few of many hundreds of known sweet chemicals are used in foods. Sucrose, common table sugar, constitutes the benchmark by which all other sweeteners are judge. Other food carbohydrates, with the exception of fructose and xylitol, are less sweet than sucrose, and the noncarbohydrates sweeteners are many times sweeter than sucrose.
Sweetness and Sweetener Interactions